FOOD

How to Make Ghee Rice

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Origins of Karnataka

The first time I had this dish was at a restaurant in Karnataka. I remember being amazed at my friend’s choice to pick Ghee Rice. It seemed rather mundane. How can rice with just ghee be something you order at a restaurant? It’s after all only ghee and rice! For us from Tamil Nadu especially, ghee and rice is an everyday ritual. On tasting it for the first time, I was blown away at the simplicity of the ingredients and the abundance of flavor. It was the highlight of our table even with the ghee-laden luscious paneer butter masala in front of us. 

Simple and Elegant

This recipe is so simple yet very elegant. You can make it for a simple everyday meal or as an elegant rice dish to serve at your evening party. It goes well with rich curries and dals. The smell of home-cooked cow ghee infused with the whole spices is spicy, sweet, and floral. The aroma and the warmth are what make this extra special. I honestly can eat this rice dish plain without any sides. It is that good!

Notes:

  • The Ambe Mohr Rice is why this dish tastes just like the restaurants back in Karnataka. The rice varietal goes by different names in different parts of the country. Ghee Rice tastes the best with Ambe Mohr.
  • Raisins are a personal preference. Add more than a tbsp if you like a touch more sweetness to your ghee rice! 
  • I make my rice in an Instant Pot. You can make it in a rice cooker with the same ratio. For manual pressure cookers, you would need about 2 whistles / 7-8 mins on medium and 3 minutes simmered.
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FOOD

How to Make the Ultimate Chocolate Chip Cookie

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Finding the pearl in the ocean

It is an ocean when it comes to food recipes on the internet. They are EVERYWHERE. WordPress, Instagram, Youtube, Pinterest …. I could go on. Learning to make something is not that hard anymore. We have so many blogs or websites to choose from. But there comes a time when you make a golden recipe that is so precious you don’t want to let it go. You put it carefully in your recipe box… in my case, a recipe folder. And you revisit this special one over and over again! 

The Ultimate Chocolate Chip Combo

One such recipe from my recipe box that is a prized possession is the recipe for Chocolate chip pecan cookies. Since I chanced upon the wonderful pairing of chocolate chips with pecans, I have never gone back to anything else. This is big coming from someone who is not big on pecans otherwise and used to adore a creamy macadamia nut white chocolate chip cookie!

Why not just chocolate chip cookies?

Why not just chocolate chip? What is so great about adding in the pecans? Because once you have had the combination of chocolate chips and pecan in a cookie, there is no going back! It is dreamy, delicious, and festive all in one bite. The cookie is soft and chewy on the inside and chunky on the outside. This recipe, especially, demands you put more chocolate chips than mentioned in the recipe. Because… why ever not?! If you are looking for the ultimate chocolate chip cookie recipe, this might be it! 

Notes:

The recipe calls for toasted pecans. Toast them in a hot skillet until fragrant about 3-5 mins on medium heat. Wait until they become fragrant. Do not burn them.

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FOOD

How to Make Fluffier Chocolate Chip Waffles with Buttermilk

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‘Tis the season to be jolly!

There is something about Christmas that brings in a feeling of calm and relaxation. We look back at our accomplishments and failures for the year. Every December, we rest our old baggage and look forward to the new year. The cookies and Christmas cheer also help! 

Fluffier Waffles with Buttermilk

I worked on a shopping list for recipes I was going to make for Christmas when I realized I had a ton of buttermilk that wouldn’t make it to the end of the year. I needed to use it up ASAP. The recipes that instantly came to my mind were waffles and pancakes. I opted to make the waffles. This would be a good opportunity to use my waffle iron which is used only a few times every year. I threw in some chocolate chips to the mix. If you are doing it, you must do it right! What do you say?!!

Notes:

  • The softened butter has to be added in small pieces before mixing. This will allow it to melt and cook the waffles evenly.
  • The batter can look lumpy after adding the butter. That is ok. The butter will melt when cooking the waffles. 
  • Each waffle iron maker cooks differently. Cook for a minimum of 2 minutes to allow the batter to cook.
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FOOD

How to Make Idli – Essential South Indian Breakfasts

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Fermentation – The Foundation of South Indian Cooking

One must learn to ferment to get a true understanding of South Indian cuisine. From our pickles to our idlis/dosas to our yogurt, we rely heavily on the process of fermentation. So what is fermentation? To put it in simple terms, it is to simply wait. If you learn to wait, half the cooking is already done.

Practice the art of waiting
  • Wait for the pot to get hot.
  • Wait for the water to boil.
  • Wait till you get a sour smell in fermentation
  • Wait a few days before you mix the pickle before you wait again!
  • Wait… Wait… WAIT!
Good for your Guts

The best way to learn the art of waiting is to learn fermentation. The recipe that will teach you that is the humble Idli. This fermented and steamed recipe is the most essential South Indian breakfast. The fermentation creates good bacteria in the batter that is good for your gut health. Indian doctors recommend idlis as the first solid food for babies. If you are sick, have idli. If you are celebrating, have idli. Idlis are perfect for every occasion.

Use this recipe to make crispy dosas too!

Over the weekend, I made a fresh batch of idlis with a delicious instant pot sambar. Some families are so particular about their batters. They will use separate ratios and ingredients to make their batters. I use one ratio for most batters. Why? Because it makes my life easy and also the closest thing to home.

Notes:

  • There are variations. But the base ingredients of rice and dal remain the same. Some add poha or flattened rice flakes. Some add a handful of cooked rice and some add broken rice.
  • You can soak the urad dal an hour before grinding.
  • Ensure the pot is only filled halfway through to allow the fermented batter to rise.
  • I like mixing the batters with my hand to allow some bacteria from my hands to propel the fermentation process. I follow it up with a quick turn of my hand blender.
  • I like to place the batter in my instant pot or the microwave. The instant pot ferments the batter on yogurt mode. This usually takes about 6-10 hours in the summer and 18-30 hours in the winter.

Once fermented, the batter should have risen. Idlis can be made using a special idli cooker or by simply steaming the idli plate in a closed pot with a little water at the bottom. For either method, you will need to purchase a set of idli plates for the authentic idli.

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